Charlie Palmer Steak

A few weeks ago we told you about Restaurant Week. In that post I mentioned that more expensive restaurants like steakhouses tend to offer good Restaurant Week deals because you normally can't eat there for $35. Recently, we took our own advice and went back to Charlie Palmer Steak.

We like Charlie Palmer because it isn't the typical stuffy steakhouse. If you're looking for dark mahogany decor, you should probably head to one of DC's other steak places. Charlie Palmer Steak is sleek and features huge windows with up close Capitol views.

The restaurant also has a special place in my heart because I took B there for his first birthday in DC. At the time, I was living in LA and he was living in DC, and I wanted to take him somewhere special for dinner when I came to visit. Knowing absolutely nothing about DC restaurants, I googled and googled until I came across Charlie Palmer Steak. I was drawn to the modern decor, amazing Capitol views, and appealing menu. We had a great meal there for his birthday and the restaurant search process sparked my interest in the DC restaurant scene. From that day forth I was a loyal reader of the Post food section and made it my goal to soak up as much information (and eat as many great meals) as possible.

When you enter the restaurant your eye will be drawn to the "floating" wine cube. This isn't your grandpa's wine cellar. The restaurant's wine collection is housed in a beautiful glass cube that appears to be suspended over water. You should also check out the restrooms. The men's and women's rooms are separated with frosted glass dotted with clear "peepholes" and the sinks are connected so you can reach over and grab the guy washing his hands in the men's room. Yeah, it's kind of strange.

With all of that build up, I almost forgot what you came here for: to see the food! The Restaurant Week menu was a little on the limited side, but we both found items we were very happy with. To start, the chef provided an amuse of rock shrimp ceviche. I liked that the restaurant took the time to offer this sort of special touch during Restaurant Week.

B started with a chilled Virginia corn soup with Maryland blue crab and tarragon. I didn't read the menu carefully so was a bit stunned when the cold soup hit my lips, but it was really flavorful. Also, I like that the restaurant strives to use ingredients from within 150 miles of DC (as you can see by the Virginia corn and Maryland crab used here).

I opted for the Medina Farms Heirloom Tomato Salad with Cherry Glen Farms goat cheese mousse. I appreciated that the chef let the local tomatoes and goat cheese shine in this dish. This is summer on a plate.

For my entree I had the Roasted Roseda Beef Sirloin with boulanger potatoes and caramelized shallots. This was a quality cut of meat and was cooked to a perfect medium rare. One thing that threw me off a bit was the strong bacon flavor of the dish. Since bacon wasn't mentioned on the menu, I didn't expect it. B will tell you that everything is better with bacon but I think it overpowered the flavor of the steak.

B ordered the scallops. It wasn't on the printed Restaurant Week menu but was offered as a special. More to come on these beauties from B...

One of my favorite parts of Restaurant Week is getting dessert with my meal. We have a running joke that we don't need to order dessert because, as B loves to say (which he borrowed from my father), "we've got ice cream at home." He knows how much I look forward to getting to order dessert at a restaurant and is always kind enough to let me choose. However, because dessert is included in the Restaurant Week menu, we each got to order our own. I went with the Morning Glory Farms Peach Cobbler served with vanilla frozen custard. If the tomato salad was summer on a plate, this was summer in a ramekin. Yummy.

On the waiter's recommendation, B ordered the Chocolate Pave with local raspberry salad and milk chocolate ice cream. The wafer cookie on top added an artistic touch. This was chocolatey deliciousness.

Again demonstrating that it doesn't slack off on Restaurant Week, Charlie Palmer Steak served up these little treats with our check. Also, during our meal we saw General Manager Philip Gates checking in on each table. As we were leaving, he caught us in the hallway to thank us for coming and we thanked him for taking the time to make Restaurant Week a special experience instead of a regrettable one. Classy touch Mr. Gates.

Second Thoughts From B

It is so easy to tell the difference between restaurants that care and those that are just looking to get by. In our three trips to Charlie Palmer steak, we've learned that they are always in the former category. This blog is evidence that we usually opt for a new culinary experiences over tried and true favorites. However, like everything in life, there are exceptions and this is one of them. Throw in the bargain that is Restaurant Week and how could we resist a return trip?

If I were to criticize anything it would be the lack of choices on the restaurant week menu. If our selections were representative of the other dishes however, what the menu lacked in quantity, it made up for in quality.

My corn soup was amazing. Remember when Violet Beauregarde eats Willy Wonka's three-course meal bubble gum and turns into a blueberry? Well, this soup was like a three-course o' corn on the cob. First you tasted the savory, then creamy, then sweet. And to date, there have been no after effects...

As promised, let me take a moment to describe my scallops. They were seared and covered in a mushroom sauce that was heavy on the cream and onion, while still light and perfectly complimentary to the scallops. It wasn't as pretty as other dishes but it all looks the same in my belly anyway.

J mentioned the amuse, the goodies that came with the check, and the personal effort made by the manager. It should also be mentioned that we both went home with some gingerbread as a final thank you (and promotion of their winter party events). But in the end, we should be the ones who say thank you. Thank you for consistently wonderful food and service, and thank you for continuing to be one of our favorite restaurants!

Battlefields

Fourscore and (about) 107 days ago, a young couple brought forth upon this internet, a new blog, conceived in Liberty and dedicated to the proposition that all things are better together.

Now we are engaged in the dog days of summer, testing whether that blog, or any blog, so conceived and so dedicated, can long endure. We recently met on a battlefield of the great Civil War. We came to dedicate a portion of our weekend to experience the final resting place for those who here gave their lives that our nation might live. It is all together fitting and proper that we should blog about this.

But in a larger sense... we cannot restrict ourselves to our most recent trip to Gettysburg. It goes without saying that the greater DC region is surrounded by, and built upon, our Nation's history. Revolutionary and Civil War battlefields are all around us. Some are no more than empty fields with a few cannons and statues. Others, like Gettysburg, are historical theme parks with state-of-the-art museums, multi-media experiences, and tours aplenty. J and I, in our endless quest to fully soak in everything the area has to offer, have experienced and enjoyed both types.

Manassas (pictured above) is the site of two early Civil War battles and is representative of the more understated, and in my opinion, more peaceful and solemn battlefields. This is probably accentuated by the fact that we took in the grounds on foot, and did so in winter. On the other hand, Gettysburg, the most famous of Civil War battlefields due to Lincoln's speech and its role in the war, is far more of an interactive and academic experience.

Local battlefields in general offer more history than anyone other than Ken Burns could digest in a single day. Alternatively, if you'd prefer a quieter or more leisurely time through some beautiful country, there are plenty of hiking trails to explore. Whichever way you decide to experience these sites of unthinkable bravery and tragedy, you'll find yourself among plenty of reminders, like this BALCO enhanced monument of General Stonewall Jackson at Manassas,

or this Gettysburg monument to the soldiers from Pennsylvania.

Perhaps those of you who grew up next to 400 year old homes in New England or churches with plaques saying that 'Washington prayed here' take all of this for granted, but for these two West Coasters, we can't help but wander the hallowed grounds of Lincoln, Lee, Grant, and others without saying repeatedly, "You're not going to find this an hour's drive from LA." The point is that people who live in the DC area are privileged to have access to these historic walks through our country's past, and any extended time spent in our Nation's Capitol should include at least one journey to these hallowed grounds.

J Says

While B can spend hours and hours in a museum reading each display and taking in every exhibit, I'm more likely to do the "highlights" tour and seek out the cafeteria and gift shop. As ironic as it may be, we've found that battlefields are one place where our "war" of learning styles reaches a truce. I like learning history in the great outdoors where I can walk in the footsteps of those who helped make this country what it is today. If you take me to a museum and try to teach me about battle strategy, I'll be on my way to the gift shop before you can say "assault the rear flank." But, if you move this lesson outside and let me climb up observation towers and watch civil war reenactors shoot guns, I'll listen for hours.

We had a blast at Gettysburg (wow, these puns are getting terrible). We opted to buy an audio tour CD and drive through the 15 different Gettysburg stops. While we made silly jokes about the CD's music and rear flank comments, we learned a lot. Five hours later, I was hot and a bit worn out but I left feeling excited about history and eager to learn more. We drove home and ended our Civil War day by watching Glory (it was my first time seeing it and I highly recommend it to the 2 people out there that haven't seen it yet).

I can't even imagine the horrors that those at Gettysburg or Manassas experienced. Spending a day there made me feel eternally grateful that I live in a relatively peaceful time and, thanks to the advancement in fabric technology, I don't have to wear wool in August.

Teddy's BBQ at Nationals Park

All of 2 weeks ago we told you about Nationals Park (if you missed it, you can read the post here). But that was before our recent trip that involved a 1.5 hour rain delay and an opportunity to tour the stadium to see what we may have missed.

So what changed? Certainly not the team. (Although on a side note, kudos to them for finally signing Stephen Strasburg. Let's hope he breaks the trend of unimpressive pitchers who were drafted #1 overall. If history tells us that Andy Benes is the high water mark, this may not end well.)

But back to what has changed, and decidedly, for the better. The barbecue! Nationals Park opened its inaugural season in 2008 with Red, Hot, and Blue. J and I tried it last year but determined that there were better options. Apparently, too many people seemed to agree with our assessment. What we recently discovered is that Red, Hot, and Blue is gone but ever since June, Teddy's BBQ has now carved out a section behind center field to fill the void. Big improvement.

Remember watching the ending credits to the Flintstones when Fred orders the huge ribs that tip the car over? Well, that's what you get at Teddy's BBQ for $12. It may not be Brontosaurus (or if you want to get technical, Apatosaurus), but this is one arena where Teddy turns out to be the big winner. But aside from the sheer size of the so-called "Rough Rider," this beef rib is cooked and flavored perfectly. The rich, tangy BBQ sauce and smokiness is all noteworthy but the thing that you'll remember is how juicy it is. And if you don't remember, your hands will remind you because no amount of soap can get the flavors off of them after you pick up this beast.

There's also corn on the cob that is surprisingly cheap for ballpark food ($3.50), as well as brisket, pulled pork, and pulled chicken.

J Says

Teddy is terrible in the Presidents Race but an ace behind the BBQ. This isn't microwaved ballpark food. It actually is cooked for 24 hours in a huge smoker located right next to the cashier who serves your food. If you eat beef, the Rough Rider is the way to go. The brisket was a tad dry and just not as interesting as the mega rib that B got. If you're on a date with a special someone that you'd actually like to see again, you may want to skip Teddy's booth and try something a bit less messy. I couldn't help but giggle at the sight of us with BBQ sauce and corn all over our faces.

Kramerbooks & Afterwords Cafe

So we went to a bookstore in search of pie. Seriously.

Kramerbooks is a wonderful independent bookstore in Dupont Circle. It has a wide variety of books, good customer service, and, as we recently learned, great pie! Kramer's has a cool little cafe at the back of the store that I walk by every week but had never tried. Our friend had mentioned that the pie (and food) was really good, so we knew we had to stop in. We're glad we did.

It's a bright, airy space that features patio seating and live music. This is not the Starbucks at the back of a Barnes and Noble. It's a real restaurant with a large menu and full bar. I love books and I love food . . . the night was off to a great start.

I took the waiter's recommendation and ordered the butternut squash ravioli (butternut squash and goat cheese pasta ravioli finished with browned butter, fresh basil, sun dried tomato, parmesan, lemon, and pine nuts). While I usually think of butternut squash as a fall or winter item, it was fantastic in this summery pasta dish. The addition of the lemon and sundried tomatoes gave it a lighter summer feel and it worked very well with the sweeter squash. The dish also gets style points for the lemon-yellow stripe down the middle of the ravioli. It came with a tasty little side salad that was a perfect counterpoint to the creamy pasta.

B also took the waiter's recommendation and ordered the Café Smoked Pork Cubano Sandwich (slow-smoked pork shoulder, pulled from the bone piled into a grilled mini baguette layered w/aged gouda, aioli, prosciutto, and Café pickled jalapeños that came with a baby arugula salad and Cafe ‘dirty' rice and beans).

He was nice enough to share a bite with me and it was juicy and bursting with flavor. Since B doesn't do beans, he ordered it with just the rice and this was no Uncle Ben's. It was fluffy and light.

And now, for the part you've all been waiting for: the pie! We didn't realize at first that they had a huge selection of pies. We only saw one on the dinner menu, the seasonal berry pie, and were planning to order that one when the waiter let us know they had lots of other pies. He had me at peanut butter. Before B could get a word out of his mouth, I ordered the Goober Pie (chocolate and peanut butter).

Damn, that was some good pie. It was served with fresh whipped cream and a drizzle of raspberry and chocalate sauce on the side. I was in peanut butter heaven. On the way home we called our friend who had recommended the pie to let him know we approved. We decided that the world can be split into "pie people" and "cake people." People tend to be fiercely loyal to either pie or cake. I'm a pie person and I think it's because it's really easy to screw up cake by making it dry but have you ever had a really terrible pie? Yes, maybe you've had bad pie crust but you can usually always enjoy the filling. Which side of the fence do you reside on?

Second Thoughts from B

When we entered the cafe through the back, we missed the large pie display case. The smaller display case that we did see contained three things: German chocolate cake, Red Velvet cake, and aforementioned seasonal berry pie. In the spirit of full disclosure, despite all the pie hype, that Red Velvet cake was calling my name. Thankfully, I sought out the sage counsel of our pie-loving friend who referred us to Kramerbooks. The conversation went something like this:

B: I'm confused. I came wanting pie but there's only one kind and the cake looks awesome.
Man of Pie: Look, cake can be good but you know what you're getting. Pie is like the young, unproven guy in the NBA draft with all the upside.
B: So you're saying cake is Tyler Hansbrough - solid but will never be a Hall of Famer - whereas pie could be the Jordan of the draft? (Why I went with the UNC analogy is beyond me...)
MoP: Yeah, something like that. (Disparaging UNC remarks omitted)
B: But does that upside also mean risk? Could my Jordan-pie end up being Sam Bowie
MoP: Maybe at other places, but at Kramerbooks, the worst you could do is Olajuwon.

Let me translate for you who aren't as familar with the 1984 NBA Draft. We are of the belief that a good pie beats a good cake, and at Kramerbooks, there is no such thing as bad pie. So let me be plain: Go get yourself some pie!